Saturday, August 23, 2008
This bread takes a couple of days, but comes out pretty fluffy for sourdough, low-gluten, 100% whole-grain bread. I think next time I'll add more fennel and caraway, as I couldn't really taste them.
Dunkeldinkelbrot (Dark Spelt Bread)
100g 60% hydration spelt or whole wheat starter
750g whole spelt flour
1/2t fennel seed, ground
1/4t caraway seed, ground
2t kosher salt
Knead everything together besides the salt, and let rest for about twenty minutes. Add the salt and knead a bit longer. Let rise till tripled (overnight, in my case, but time will vary according to the vigor of your starter).
Shape into loaves (I made 3 mini-bâtards) and let rise till about doubled. Slash and bake on a stone at 375ºF for about 30 minutes, squirting with water 3 times in the first five minutes